Free-Form Apple Tart
Yield
10 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
regrigerated, ready to bake |
|
| 4 | each |
apples
golden delicious |
|
| 3 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
regrigerated, ready to bake |
|
| 4 | each |
apples
golden delicious |
|
| 45 | ml |
sugar
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 59 | ml |
apricot preserves (jam)
|
*
|
Directions
Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape over rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking. )
Preheat oven to 425℉ (220℃). Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom.
In saucepan, over low heat, melt jam. Spread warm jam over apples.
